Managing Partners

Lee Hefter

Managing Partner, Executive Corporate Chef

Chef Lee Hefter credits his success as much to being a dedicated student as to his culinary gifts.  The inspiration and encouragement he has received from mentors along his path have given Hefter the keys to realizing his vision.  Driven by a passion for inventive and sublime cuisine, as well as dedication to training and management, Hefter's kitchen offers an impressive breadth of sophisticated dishes to diners night after night.

As Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, as well as Wolfgang Puck Catering and Events, Hefter is responsible for developing new fine dining menu concepts and maintaining the legendary quality and innovation established by Wolfgang Puck more than 25 years ago.

Hefter has always been an avid student of food.  He learned to cook in order to satisfy his curiosity about the unusual flavors of the Chinese and Italian take-out dinners his family frequently shared. His apprenticeship began as a teenager in New Jersey- and New York-area establishments.  As head of a top New Jersey country club by the age of 21, Hefter spent four years developing his strong management skills.

Eager for change, Hefter migrated west.  In San Francisco, he connected with Chef Barbara Tropp, an important guiding force in his career.  Hefter spent two years at Tropp's China Moon Cafe, one of California’s top Asian-inspired restaurants.  While working at Tropp’s, Hefter was pursued by Wolfgang Puck.  Soon after, Hefter came to the original Spago in West Hollywood in 1993, where he worked as sous chef for two years.

As his most influential mentor, Hefter credits Wolfgang with teaching him to realize his culinary vision - emphasizing the purity and simplicity of good food.  At Puck’s direction, Hefter worked his way through Europe's two- and three-star restaurants - L'Ousteau de Baumaniere, L'Aubergarde and Troisgros among them - before returning to Los Angeles as the Chef at Wolfgang’s Granita restaurant in Malibu.  At Granita, Hefter began to make a name for himself, drawing patrons from all over Los Angeles, and earning high marks with the food press.

In late 1996, Wolfgang tapped Hefter to supervise the kitchen at Spago, Hollywood, to prepare for his future role as chef of Spago, Beverly Hills and continue his duties at Granita until his successor was in place.  By opening in April 1997, Hefter was pleased to focus his efforts solely on Spago, Beverly Hills.  With Wolfgang, Hefter has created an elegant menu emphasizing the best ingredients available, seasoned with influences from other cultures.  The wide array of dishes changes daily, undergoing significant metamorphosis each season.  Hefter is acclaimed by reviewers for the wonderful flavors and consistent high quality of Spago's cuisine.

Under Hefter’s creative culinary direction, the Wolfgang Puck Fine Dining Group has gone on to open several international locations of the modern steakhouse CUT (Beverly Hills, Las Vegas, London, Dubai, Singapore and Bahrain Bay), Spago (Maui, Istanbul) as well as a more casual bar & grill concept with locations in Los Angeles, Las Vegas, Tokyo and Atlantic City.  

In 1997, Hefter was named by Food & Wine magazine as “Best New Chef” and by Restaurants & Institutions as one of the “Best Young Chefs in America,” plus nominated as a “Rising Star” by the James Beard Foundation.  In 2004 he was awarded the Prestigious “Chef of Merit” by Bon Appetit magazine.  In 2005, Hefter won the coveted James Beard Award for “Best Chef – California.”  In 2007, he was nominated for the prestigious James Beard Award for “Outstanding Chef,” in addition to CUT being nominated for “Best New Restaurant” by the James Beard Foundation. 

In November 2007, The Michelin Guide awarded Spago and CUT highly coveted star ratings in the first Los Angeles edition. Spago Beverly Hills received two stars and CUT received one star, both reflecting each restaurant’s exceptional culinary achievements. 

Hefter’s continued passion for food and pursuit of excellence forecast more delicious meals, devoted fans and accolades in the years ahead.

"Our philosophy is to create a culinary experience where we combine the absolute best ingredients – prepared simply yet elegantly, but also fun and creative – with global flavors paired with great service and excellent wines." - Lee Hefter